File Warm Kale Salad with Bacon, Dates, Almonds, Crispy Shallots and Parmesan under things that I am currently OB-sessed with.
The list also includes my new Kleen Kanteen (giveaway coming soon!) this Paella, becoming a router expert  (I haven’t been able to access my site through my router for 3 days – RAGE,) mug cakes, chocolate chips, chocolate chips in mug cakes, baby TOMS, adding frankincense oil to my face cream in an attempt to reduce fine lines (so far all it’s doing is making me smell like a pine tree,) Lincoln’s new obsession with growling and oh, did I mention this salad???
Holy buckets, people!
Warm Kale Salad with Bacon, Dates, Almonds, Crispy Shallots and Parmesan is a riff on one of my very favorite party appetizers, Bacon-Wrapped Almond-Stuffed Dates, which are an absolute hit anytime I make them. I thought the flavors would make a mouthwatering warm kale salad and I’ve never been so glad to be so right about anything in my entire life.
Ok, that’s a bit dramatic but seriously, l-o-v-i-n-g this combo! Part salad, part stir fry – all awesome.
Torn fresh kale is quickly sauteed with Medjool dates, Marcona almonds, and a luscious Maple-Almond Vinaigrette then combined with salty bacon and crispy shallots. Oh and shaved parmesan cheese because I legit could not stop adding ALL THE THINGS.
This salad is decadent but so worth it. Anyway, I like to think that eating this much kale practically requires me to eat all the aforementioned things. Capisce? Glad we’re on the same page.
Start with a bunch of kale. Literally! You’ll need 8 cups of kale for this salad, which is about 1 bunch.
I used curly kale because it holds up better to heat than some other varieties. We want the kale to warm and soften slightly in this salad, not cook until it’s wilted.
Just tear the leaves from the stems then into bite-sized pieces. You can save the stems for making vegetable stock, or for juicing!
Rinse the kale then spin or pat dry very well and set aside.
Next chop 5 Medjool dates. Medjool dates are chewy, sticky, and sweet. They not only make great appetizers, but are an awesome late night snack. Perfectly sweet but full of fiber and potassium too. A treat I can feel good about eating!
If you don’t want to buy a whole package, most grocery stores sell ’em in the bulk bins. Just slice in half lengthwise, then chop into pieces.
Time for some heat! Add 2 Tablespoons extra virgin olive oil to a very large skillet over medium-high heat, then add 2 sliced large shallots and fry until golden brown, stirring constantly. Remove to a paper towel lined plate to drain then sprinkle lightly with salt and set aside. Once you taste crispy shallots on a salad, it’s hard not to add them every time!
Turn the heat down to medium then add 3 slices chopped bacon. Saute until golden brown and crispy then remove to a paper towel lined plate to drain and set aside.
Next, remove all but 2 teaspoons oil from the skillet (I use a spoon to scoop it into a foil-lined prep cup, then discard once it hardens,) then add the torn kale, chopped dates, and 1/4 cup Marcona almonds.
Marcona almonds are from Spain and are INSANE. Ben and I are, you guessed it, obsessed. They’re creamy, salty and, just, wow! You can usually find these babies by the specialty cheese counter at the grocery store but in case they’re nowhere to be found, or you don’t want to pay the higher price they usually command because they’re so delicious, just use sliced almonds.
Finally, drizzle in a batch of Maple-Almond Vinaigrette. That’s 2 Tablespoons each almond butter (or tahini) and balsamic vinegar, combined in a jar with 1 Tablespoon each extra virgin olive oil and maple syrup then microwaved for 20 seconds and shaken until smooth. Pour the dressing into the skillet then toss until the kale is just coated then immediately remove to two plates.
By the way, I used this same dressing in my Kale Chopped Salad with Maple-Almond Vinaigrette. It pairs incredibly well with kale.
Top the salad with the cooked bacon and crispy shallots, and last but definitely not least, shaved parmesan cheese. Like I said – I just couldn’t help myself!
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Warm Kale Salad with Bacon, Dates, Almonds, Crispy Shallots and Parmesan
Description
Gluten-free Warm Kale Salad with Bacon, Dates, Almonds, Crispy Shallots and Parmesan tastes like a bacon-wrapped, almond-stuffed date. Seriously decadent and delicious!
Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 large shallots, cut into thin rings
- 3 slices bacon
- 1 bunch kale (about 8 cups,) removed from ribs then torn into bite-sized pieces
- 5 pitted Medjool dates, chopped
- 1/4 cup Marcona almonds (or sliced almonds)
- 2 Tablespoons shaved Parmesan cheese
- For the Maple-Almond Vinaigrette:
- 2 Tablespoons almond butter (or tahini)
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon real maple syrup
- 1 Tablespoon extra virgin olive oil
Directions
- Combine ingredients for the vinaigrette in a jar with a tight fitting lid then shake to combine and set aside.
- Heat oil in a large skillet over medium-high heat. Add shallots then fry until golden brown, stirring constantly. Remove to a paper towel-lined plate to drain then sprinkle with salt and set aside.
- Turn heat down to medium then add bacon to skillet and cook until browned and crisp. Remove to a paper towel lined plate to drain then set aside. Remove all but 2 teaspoons bacon grease from the skillet.
- Add kale, dates, and almonds then saute for 30 seconds. Add vinaigrette and then toss until just coated. Divide kale between two plates then top with reserved bacon, crispy shallots, and parmesan cheese.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Kale salads are kiiind of a pain to make because you have to massage the kale to get it tender enough to eat raw. Giving it a super quick saute in a hot skillet lets you bypass this step. So awesome! Enjoy!
17 Salads You Must Try | Viral Temperature 02.27.2015
[…] cdn.iowagirleats.com / Via iowagirleats.com […]
Tina 01.20.2015
Holy Fajoly this was delicious! We made it last night with a mix of baby greens (kale, spinach and chard), and sliced almonds. It really was just heavenly – and I suspect it will make it into heavy rotation – much like your chicken and wild rice soup, and chicken and sausage gumbo. Your recipes are always spot on and I’m so glad I found your site! Thank you!!!
Milli 01.06.2015
Hi, I’m new! Is there calorie info anywhere? Looks awesome!
Brittany 01.04.2015
There aren’t words for how amazing this looks. I’m a newcomer to your site and after seeing one of your recipes by chance, I’m hooked! I’ll be sure to spread the word about this blog!
Taylor 01.02.2015
Kristin, thanks for such an amazing recipe. I make this all the time at home and it is my go-to dish I bring to any function. I add some sliced green apple and pomegranate arils in place of the parm. as I am dairy free, and that is delish! Recently I have been making my bacon first then frying the shallots in 1-2 tbsp of the bacon grease. They get even crispier and are that much more decadent. Happy New Year!!
The Kale Effect | Amuze Bouches 11.18.2014
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Keri skousen 08.24.2014
I am dying to make this for an upcoming gathering but it is being held outside, about 20 minutes from my home. Can you recommend a way to prepare it (and when to mix what)so it will still be fresh and warm when we finally get to eat? Thanks in advance!
Kristin 09.02.2014
Hey Keri! I’d probably just cook it at home then transport warm like a casserole. I *think* the kale should hold up but I’ve never tried so I can’t be 100% sure!
Warm Kale Salad (avec Bacon, Dates, Crispy Onions and Feta) | The Guided Bite Blog 07.21.2014
[…] first encountered this recipe on Iowa Girl Eats. Bacon wrapped dates are one of those iconic appetizer combos – yet rarely do you see them […]
Becky 06.26.2014
Any nutritional info available? Love this recipe – it’s become a regular in our house!
Kristin 07.01.2014
I’m so glad to hear that, Becky! I don’t calculate nutritional information for my recipes, but recommend Livestrong’s Recipe Calculator Tool if you want that info!
http://www.livestrong.com/recipes/create/
MaryAnn Frandsen 04.26.2014
Holy Catballs was this ever amazing! I doubled the dressing (don’t judge) because I had made it before on your other kale salad and remembered how fantastic it was! You are so right about the shallots, I won’t make a salad without them anymore. Add the dates, bacon, almonds, and parm….just pure food heaven. Oh yeah, I’m making this again tomorrow night. :-)
MaryAnn Frandsen 05.24.2014
Yes, I am replying to my own comment but just wanted to say we are having a total love affair with this salad! I have made it many times and we ooh and ahh over it every.single.time. Readers, if you haven’t made it yet do yourself a favor and DO IT NOW you won’t be sorry. Your welcome.
Kristin 05.25.2014
Aww – yay! So glad to hear that – it’s one of my favorites too!
Cari 04.13.2014
I have never logged on to comment before even though I’ve made and loved LOTS of your recipes…but this was my favorite thing I’ve eaten in a really long time!!!! Thanks for all of the time and work you put into your blog. The Iowa part just puts it over the top for me!
Apples Vs. Oranges: Google Tool Offers Ultimate Nutrition Smackdown | Health News Latest 03.26.2014
[…] Of course, when we typed in “bacon vs. kale” for fun, we also got a slew of tempting-looking recipes. Radosavljevic-Szilagyi reminded us that’s since Google’s algorithm is always calculating “what competence be useful to we when we ask a question.” Thanks, Google. Yes, we would like to make Warm Kale Salad with Bacon, Dates, Almonds, Crispy Shallots and Parmesan. […]
Alicia 03.25.2014
Hey! This recipe is included in an NPR’s The Salt article!
Apples Vs. Oranges: Google Tool Offers Ultimate Nutrition Smackdown – NPR (blog) | Healty and Sporty 03.25.2014
[…] Of course, when we typed in “bacon vs. kale” for fun, we also got a slew of tempting-looking recipes. Radosavljevic-Szilagyi reminded us that’s because Google’s algorithm is always calculating “what might be useful to you when you ask a question.” Thanks, Google. Yes, I would like to make Warm Kale Salad with Bacon, Dates, Almonds, Crispy Shallots and Parmesan. […]
Apples Vs. Oranges: Google Tool Offers Ultimate Nutrition Smackdown | Today Health Channel 03.24.2014
[…] Of course, when we typed in “bacon vs. kale” for fun, we also got a slew of tempting-looking recipes. Radosavljevic-Szilagyi reminded us that’s because Google’s algorithm is always calculating “what might be useful to you when you ask a question.” Thanks, Google. Yes, I would like to make Warm Kale Salad with Bacon, Dates, Almonds, Crispy Shallots and Parmesan. […]
Friday's Food & Fitness - My Own Balance 03.13.2014
[…] also made this awesome salad creation from Iowa Girl Eats. Holy moly, you have to try it! It is basically bacon wrapped dates in a kale […]
Iowa Girl Eats | Runnin' on Healthy 03.09.2014
[…] Q: Do you create your own recipes? What one is your favorite that you have recently made? A: Recipes on my site are about 70/30 my recipes/adapted or inspired by other recipes. If I’m creating a recipe that is based on another one, I always site the original source. My favorite recipe as of late would definitely be my Warm Kale Salad with Bacon, Dates, Almonds, Crispy Shallots, and Parmesan. It’s a riff on my favorite appetizer, Almond-Stuffed, Bacon-Wrapped Dates, and is so fantastic! (https://iowagirleats.com/2014/02/26/warm-kale-salad-with-bacon-dates-almonds-crispy-shallots-and-parm…) […]